Marinated Steak Kabobs
This is my mother's recipe - she raised six children with alarmingly large appetites and cheap cuts of meat were a given. But this marinade makes even chuck roast tender and juicy.
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Ingredients
  • 3-4 pounds of chuck roast, sliced into cubes
  • 1 clove of garlic, crushed
  • ¼ cup Worcestershire sauce
  • 1 bottle of Rogliano's Italian dressing
Instructions
  1. Mix all the ingredients together - you want the clove of garlic crushed and not diced - it adds flavor without overpowering it. Pour the marinade into a gallon freezer-style ziplock bag with the beef cubes. Marinate for up to 48 hours. Put meat on skewers.
  2. You can broil these skewers, though a grill tastes even better.

 

Lemon Ricotta Pasta
This has such a crisp, light taste but it's very filling.
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Ingredients
  • 1 lb. bucatini or spaghetti
  • 1 c. ricotta
  • 2 cups of broccoli, cooked
  • ½ c. freshly grated pecorino or Parmesan
  • Zest and juice from 1 lemon
  • ¼ bottle of Rogliano's Italian dressing
  • Freshly sliced basil, for serving
Instructions
  1. DIRECTIONS
  2. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
  3. In a medium bowl, combine ricotta, Rogliano's pecorino, lemon juice, and zest. Add ricotta mixture broccoli, and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if the sauce is too thick.
  4. Serve with basil, more pecorino, and a drizzle of Rogliano's.

 

Rogliano's Marinated Lamb Chops
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Serves: 8 chops
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Ingredients
  • 1 bottle Rogliano's Italian dressing NOT the Rosso!
  • ½ lemon, zested and juiced
  • 1 tbsp minced garlic
  • 8 lamb chops (about 4 oz. each)
Instructions
  1. In a small bowl stir the first three ingredients together.
  2. Put the lamb chops in a heavy-duty sealable plastic bag, pour the marinade over the chops. "Squish" the chops around so they've completely coated with the marinade.
  3. Marinate for four hours.
  4. Grill or broil chops for 3 to 4 minutes per side, if you like a crispy edge, baste them with a little Rogliano's.